Kimchi Jjigae

Name: Kimchi Jjigae
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g fully fermented kimchi, roughly chopped; 300g pork belly, thinly sliced; 300g soft tofu, sliced; 1 onion, sliced; 3 cloves garlic, minced; 2 tbsp gochugaru (Korean chilli flakes); 2 tbsp soy sauce; 1 tsp sesame oil; 500ml water or pork stock; spring onions to serve

A beloved Korean stew, simmering sour kimchi with tender pork belly and soft tofu until rich and warming.

Total time

35 min

Prep

5 min

Cook

30 min

Difficulty

easy

Cuisine

Korean

gluten-free

Ingredients

400gfully fermented kimchi, roughly chopped

300gpork belly, thinly sliced

300gsoft tofu, sliced

1onion, sliced

3 clovesgarlic, minced

2 tbspgochugaru (Korean chilli flakes)

2 tbspsoy sauce

1 tspsesame oil

500mlwater or pork stock

spring onionsto serve

Instructions

Fry pork belly in a pot until lightly browned.

Add kimchi and kimchi juice, fry 2 minutes.

Add garlic, gochugaru and onion. Cook 1 minute.

Add water or stock and soy sauce. Bring to boil.

Simmer 20 minutes. Add tofu gently.

Cook 5 more minutes. Drizzle sesame oil and scatter spring onions.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

417

Protein

Fat

41g

Carbs

3.7g

Fiber

0.6g

Sodium

432mg

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